Calculate restaurant sales mix from units sold and selling price per item or category. See mix %, revenue share, contribution and profit rankings, top and lowest performers, and a concentration benchmark.
Per row: Revenue = Revenue Override when set, else Selling Price × Units Sold Sales Mix % = (Units Sold ÷ Total Units) × 100 Revenue Share % = (Revenue ÷ Total Revenue) × 100 Contribution Margin $ = Selling Price − Food Cost (when food cost set) Contribution Margin % = (CM $ ÷ Selling Price) × 100 Profit Contribution $ = CM $ × Units Sold Totals: Total Units = Σ Units Sold Total Revenue = Σ Revenue Total Profit = Σ Profit Contribution (rows with food cost) Average Selling Price = Total Revenue ÷ Total Units Average Revenue Per Row = Total Revenue ÷ N Rankings: Revenue rank: revenue desc, then mix %, then name Sales mix rank: mix % desc, then revenue, then name Profit rank: profit contribution desc (rows with food cost only) Performers: Top: up to 3 rows by revenue share Lowest: up to 3 rows by sales mix % ascending Concentration benchmark (top revenue share, lower is healthier): Excellent ≤ 25%, Good ≤ 35%, Average ≤ 45%, Low ≤ 60%, Critical > 60%
Sales mix splits one period's sales across the rows you enter. Unit mix answers what guests order most. Revenue share answers where the dollars come from, which is often a different row. When you add plate food cost, the tool also builds contribution margin and a profit rank, so a high-volume thin-margin leader can't hide behind unit counts. Revenue override exists because POS revenue rarely equals list price times units once comps, voids, and modifiers land. The headline benchmark scores concentration: how much of total revenue the single biggest row holds. A balanced line rides out a soft week on one SKU. A concentrated line doesn't. This page ranks share; it does not classify Stars and Dogs (Menu Engineering), measure spend per guest (Average Check), model one plate's variable costs (Contribution Margin), or stack a full expense set (Profit Margin).
Real numbers through the same formula this tool uses.
Burger (100 × $14, $4 cost), Salmon (40 × $24, $8), Salad (40 × $12, $3), Soup (20 × $10, $2). Total revenue $3,040. Burger holds 50% of units and about 46% of revenue, so the mix lands in the Low band even though profit is healthy.
Mains $1,000, Apps $960, Drinks $1,000, Dessert $1,000 in revenue. The top category holds about 25.3% of revenue, which reads Good: a healthy, diversified line.
Pull one clean POS period, choose item or category rows, then act on mix and revenue share together.
Start with categories to see where the dollars live, then re-run in item mode inside the biggest pocket.
Add name, units sold, and selling price per row from the same date range. Keep names unique so rankings stay readable.
Plate food cost per unit unlocks CM $, profit contribution, and a profit rank beside the revenue rank.
If comps, voids, or modifiers move actual revenue away from price × units, paste the POS figure so shares match the books.
Check mix % against revenue share, scan top and lowest performers, and use the concentration status to judge dependence on the leader.
This tool shows how units and dollars split across items or categories. It does not classify Stars and Dogs, and it does not measure spend per guest.
Sales mix % is unit share. Revenue share is dollar share. A cheap high-volume item can lead mix while a pricey mid-volume dish leads revenue. Read both before you feature or cut anything.
Excellent means no single row owns too much of the period's revenue. A concentrated mix can still be profitable. It is just riskier if that leader slows down.
Leave food cost blank when you only need mix and revenue. Add plate food cost when you want CM $, profit contribution, and a profit rank beside revenue rank.
Menu Engineering puts each item into Star, Plow Horse, Puzzle, or Dog. Average Check measures spend per guest or per ticket. Contribution Margin and Profit Margin solve single-ticket or full-stack margin questions. Sales Mix stays on share and ranking.
Pull one clean POS period, label rows clearly, then act on share and rank together.
Don't mix a promo week with a normal week. Sales mix lies when the dates don't match.
Cutting the mix leader can hurt covers. Cutting a thin revenue leader can help contribution. Know which one you're looking at.
Category mode shows where the dollars live. Item mode shows which SKUs inside that pocket deserve features or cuts.
High mix with weak CM is a Plow Horse problem. You need food cost on the row to see that clearly.
Most bad mix decisions come from reading one share in isolation or mixing definitions.
Unit leaders aren't always dollar leaders. Check revenue share before you reprint the menu.
Sales mix ranks share. Menu Engineering classifies popularity against contribution. Use both when the question is what to feature versus what to cut.
If price × units doesn't match the register, use revenue override so share percentages match the books.
A limited offer can look like critical concentration for a day. Re-run on a normal week before you change the core menu.
Short answers operators search when they want to understand menu revenue share.
Sales mix is how units and revenue split across menu items or categories in a period. Mix % is unit share. Revenue share is dollar share.
Sales mix ranks volume and revenue share. Menu Engineering classifies each item as Star, Plow Horse, Puzzle, or Dog using mix and contribution together.
Average check measures spend per guest or per ticket. Sales mix measures how that spend is distributed across items or categories.
Feature complementary items, train attach on mid-mix rows, and avoid stacking every promo on the same leader. Re-check contribution so new volume isn't thin.
No. Units and selling price (or revenue override) are enough for mix and revenue share. Add food cost when you want contribution and profit rankings.
Sales mix sits beside engineering, check average, and margin tools. Use the right page for the next decision.
Classify Stars, Plow Horses, Puzzles, and Dogs when share alone isn't enough.
Measure spend per guest or per ticket when traffic looks fine but dollars feel light.
Deep-dive one plate's contribution when you need variable costs beyond food.
Stack a fuller cost set when the decision needs margin percent, not mix share.
Complementary calculators that often pair with this workflow.
Calculate restaurant average check from revenue and guests or transactions. Project revenue to a target check, see the revenue gap, optional tax and service charge, and spend benchmarks.
Calculate restaurant contribution margin after food cost, variable labor, packaging, delivery fees, and other variable costs. See CM $, CM %, variable cost %, break-even contribution, and benchmark status — per item or for overall sales.
Calculate restaurant profit margin after food, labor, packaging, delivery, and other costs. Three modes — price + cost, revenue + expenses, or target margin pricing. See profit $, margin %, markup %, cost %, and benchmark status.
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Enter menu items or categories with units sold and selling price. Optional food cost unlocks contribution and profit rankings. Optional revenue override replaces price × units when you already have POS totals.
Mix %, revenue share, rankings, top and lowest performers, and concentration benchmark.
Enter at least one row with units sold and selling price to see sales mix results.
